JP2009195144A - Soybean noodle and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a soybean noodle product free from swelling even when soaked in hot water for a long time, preventing heat-resistant bacteria such as Bacillus cereus and Welch bacillus from propagating even when filled in a warming vendor, for instance, of 50-80°C for a long period, or when filling soup noodles of a canned form in a warming vendor for a few weeks followed by preserving and selling, and safe and free from a change in properties. <P>SOLUTION: This soybean noodle product is obtained by compressing and dehydrating bean curd lee-containing bean curd which is obtained by adding a coagulating agent to the mixture of soymilk and bean curd lee fine powder, cutting the bean curd long and slenderly, and applying 200-650°C superheated steam to the product to heat. Preferably, the bean curd lee fine powder has an average particle diameter of 10-30 μm. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to soybean noodles and a method for producing the same, and more particularly to soybean noodles obtained by squeezing and dewatering a coagulated product of a mixture of soy milk and okara fine powder to form noodles, and a method for producing the same. In particular, the present invention provides a method for efficiently producing soybean noodles that have heat resistance and can be stored for a long period of time.

Conventionally, soy noodles have been manufactured by adding a coagulant such as bittern to soy milk, heat-coagulating to make tofu, pressing and dehydrating it, and then cutting it into pieces.
Okara, which is a by-product during the production of tofu, was mostly used as animal feed and compost.
JP 2007-1354900 A Japanese Patent Laid-Open No. 7-115914

However, the conventional method for producing soy noodles is dehydrated by interposing a water-permeable sheet such as cotton cloth between the tofu and the tofu and compressing them by gradually applying pressure from above, particularly in the step of pressing and dehydrating tofu. However, it took a long time for the dehydration.
Okara has a coarse particle size, and even if it is added to soy milk and coagulated with bittern or the like tofu, it cannot be eaten deliciously because it is rough and has a poor texture.
Furthermore, what became fine powder after drying okara contained a lot of heat-resistant bacteria such as Bacillus cereus, and foods to which it was added could not be kept warm for a long time.

The present invention solves the above-mentioned problems of the prior art, and provides a low-cost and delicious aseptic soy noodle, which is an okara-containing soy noodle having the following constitution and a method for producing the same.
(1) Okara-containing soybean noodles obtained by pressing and dewatering okara-containing tofu obtained by adding a coagulant to a mixture of soy milk and okara fine powder, and then cutting it into elongated pieces.
(2) The tofu containing okara obtained by adding a coagulant to a mixture of soy milk and okara fine powder is squeezed and dehydrated, and the noodles obtained by cutting into thin pieces are heated by heating to 200 to 650 ° C superheated steam. Okara-containing soy noodles, characterized by
(3) After squeezing and dewatering the tofu containing okara obtained by adding a coagulant to a mixture of soy milk and okara fine powder, and immersing the noodle-like body obtained by cutting into thin pieces into an alkaline solution, Okara-containing soybean noodles obtained by heating to 650 ° C. superheated steam.
(4) The okara-containing soybean noodles according to any one of (1) to (3) above, wherein the okara fine powder has an average particle size of 10 to 30 μm.
(5) A coagulant is added to a mixture of soy milk and fine powder of okara to produce okara with tofu, then it is pressed and dehydrated to form plate-like tofu, then it is cut into elongated noodles with okara. A process for producing soy noodles with Okara.
(6) Okara-containing tofu obtained by adding a coagulant to a mixture of soymilk and Okara fine powder, and then the obtained Okara-containing tofu is squeezed and dehydrated and cut into thin noodles. A method for producing soy noodles containing okara, which is heated by applying superheated steam at 200 to 650 ° C. to the noodle-like body.
(7) Okara-containing tofu obtained by adding a coagulant to a mixture of soy milk and okara fine powder, and then the obtained okara-containing tofu is squeezed and dehydrated and cut into thin noodles. Then, after dipping it in an alkali solution, the noodle-like body is heated by applying superheated steam at 200 to 650 ° C.
(8) The method for producing soybean noodles according to any one of (5) to (7) above, wherein the okara fine powder has an average particle size of 10 to 30 μm.
(9) Production of soybean noodles containing okara according to any one of (5) to (8) above, wherein the alkaline liquid is any one of an aqueous caustic soda solution, an aqueous sodium bicarbonate solution, or an aqueous kansui solution. Law.

According to the present invention, it is possible to obtain a completely aseptic product in which the tissue of soy noodles with okara is cooked and at the same time the heat-resistant bacteria disappear.
Further, the soy noodles are resistant to warm water, that is, they do not swell even if they are immersed in hot water for a long time, for example, even if they are loaded in a warming bender at 50 to 80 ° C. for a long time, Canned soup noodles using this product noodles are stored in a heated bender for several weeks, stored and sold, and heat-resistant bacteria such as Bacillus cereus and Clostridium perfringens do not grow and are safe and unaltered The product can be sold.
And when the soy noodles containing okara are heated by heating to 200 to 650 ° C. superheated steam, the noodles are more slippery and stronger.

Embodiments of the present invention will be described below.
The embodiment of the production of soybean noodles of the present invention comprises a manufacturing process of boiled rice, a separation process, a coagulation process, a press dehydration process, a cutting process, a superheated steam contact treatment process, and a slip application process.

(1) Boiled Kure Manufacturing Process In the boiled Kure manufacturing process, according to the conventional method, soybeans soaked for about 8 to 18 hours are ground while adding water, and then the ground soybean juice (kure) is boiled. And get boiled wu.
(2) Separation process The obtained boiled rice is filtered through a filter cloth or a screen and separated into soy milk and okara.
(3) Okara fine powder addition step Okara is finely pulverized, preferably finely pulverized to an average particle size of 10 to 30 μm, and then added and mixed with 5 to 30 parts by weight of 100 parts by weight of soymilk. obtain.

(4) Coagulation step In the coagulation step, a coagulant such as bittern is added to the soy milk containing okara to coagulate it, and is molded into a predetermined shape.
At that time, a coagulant (such as a bittern containing magnesium chloride as a main component or a clarified powder containing calcium sulfate as a main component) is added to the soymilk containing heated okara and stirred. In addition, as for the temperature of the soymilk containing okara at the time of adding a coagulant, 70-90 degreeC is desirable.
The addition amount of the coagulant is preferably 10 to 15 g in the case of magnesium chloride and 6 to 10 g in the case of calcium sulfate with respect to 9 liters of soy milk containing okara.
In addition, additives such as viscosity modifiers such as carrageenan and collagen can be added.
Okara-containing soymilk with a coagulant added immediately into the mold when coagulation begins. At that time, a cotton cloth is laid on the bottom of the mold (a), soy milk containing okara added with a coagulant is poured thereon, and (b) a cotton cloth is then placed thereon, and the next coagulant is placed thereon. The soymilk containing the added okara is injected, and (c) a cotton cloth is further placed thereon, and the soymilk containing the okara added with the coagulant is further injected thereon. A plurality of laminates of laminates of okara-containing tofu and cotton cloth produced by solidification are formed.

(5) Compression dehydration step Next, a pressing plate and a weight are placed on the laminate thus obtained. Then, the tofu containing okara is compressed and water is gradually transferred to the outside through the cotton cloth, and the thickness of the tofu containing okara is reduced and dehydrated.
When the cotton cloth is peeled off at the stage where the thickness of the tofu containing okara becomes about 1/4 to 4/5, a plate-like product of dehydrated tokara containing okara is obtained.

(6) Cutting process The plate-like tofu containing tokara obtained is cut into a thin predetermined width to complete noodle-like soy noodles with okara (also referred to as soy noodles with okara). At this time, a plurality of plate-like tofu may be cut by using a stamping machine or a knife, or may be cut separately one by one. The cutting width is suitably about 2 to 10 mm, but may be changed as appropriate.

(7) Slip imparting step In order to impart slipperiness to the obtained soy noodle containing okara and give a smooth texture, the cut noodles are soaked in boiled alkaline water and alkali-treated for about 1 to 30 minutes. I do. Examples of the alkaline component of alkaline water include kansui (salt water), soda water, and baking soda.
Note that the brine is composed of potassium carbonate, sodium carbonate and phosphate, and by using this, the viscoelasticity of the noodles is increased, and the effect of strengthening the texture and “boil” of the texture is obtained. In addition, not only changes in viscoelasticity but also the noodle strings are colored light yellow by adding the pH of the noodles to the alkali side, and unique aroma and taste are imparted.

(8) Superheated steam contact treatment step Next, the okara-containing soybean noodles obtained in the above step (6) or (7) are heated by heating to 200 to 650 ° C, preferably 300 to 550 ° C. The contact time is preferably 3 to 15 minutes. Specifically, for example, a superheated steam spray nozzle is disposed inside a rotating container with a lid, soy noodles are put into the container, and the superheated steam is sprayed while rotating the container.
As a generator for generating superheated steam, it is preferable to use an apparatus that superheats steam to a high temperature by electromagnetic induction heating.
Heat-resistant bacteria such as Bacillus cereus and Clostridium perfringens can be sterilized almost completely by superheated steam sterilization treatment in which high-temperature superheated steam at 200 to 650 ° C. is contacted for a short time of 1 to 10 minutes.
In addition, the treatment improves the sliding of the soy noodles containing okara and strengthens the strain.
The greatest effect of the treatment process of the present invention is that a completely aseptic product is obtained in which the noodle tissue is cooked and at the same time the heat-resistant bacteria disappear. Originally, various fungi are attached to the skin of soybean, and therefore, a large number of heat-resistant bacteria including general bacteria remain in most of the okara. Thus, Okara was difficult to preserve.
Further, the soy noodles are resistant to warm water, that is, they do not swell even if they are immersed in hot water for a long time, for example, even if they are loaded in a warming bender at 50 to 80 ° C. for a long time, Canned soup noodles using this product noodles can be stored in a heated bender for several weeks, stored and sold, and heat-resistant bacteria will not propagate, and products that are safe and unaltered can be sold. .
In the above, after soaking noodles containing okara in an alkaline solution, heating it by applying it to superheated steam at 200 to 650 ° C. for 4 to 6 minutes, and then washing with water, the product noodles slip better, and , The strength will be stronger.
In addition, as an example of the cooking method of the soy noodles containing okara of the obtained product, the soy noodles are cooked with sesame oil, and then eaten with sauce. Alternatively, the soy noodles may be put in hot soup to make ramen-like soup noodles.

Claims (9)

  Okara-containing soybean noodles obtained by compressing and dewatering okara-containing tofu obtained by adding a coagulant to a mixture of soy milk and Okara fine powder, and then cutting it into elongated pieces.   It is obtained by compressing and dewatering tofu containing okara obtained by adding a coagulant to a mixture of soy milk and fine powder of okara, and then squeezing and cutting the noodles into 200-650 ° C. superheated steam. Okara-containing soy noodles characterized by being made. The tofu containing okara obtained by adding a coagulant to a mixture of soy milk and okara fine powder is squeezed and dehydrated, and the noodles obtained by cutting into thin pieces are immersed in an alkaline solution, and then it is heated at 200 to 650 ° C. A soy noodle containing okara, which is obtained by heating to superheated steam.   Okara fine powder is an average particle diameter of 10-30 micrometers, The okara containing soybean noodle of any one of Claims 1-3 characterized by the above-mentioned.   A coagulant is added to a mixture of soy milk and fine powder of okara to produce okara with tofu, then it is pressed and dehydrated to form plate-like tofu, then cut into elongate soy noodles with okara. To make soy noodles with Okara.   Okara-containing tofu obtained by adding a coagulant to a mixture of soy milk and okara fine powder, and then the obtained okara-containing tofu is squeezed and dehydrated, cut into thin noodles, and then the noodles. A method for producing soy noodles containing okara, which is heated by applying superheated steam at 200 to 650 ° C. to the shaped body.   Okara-containing tofu obtained by adding a coagulant to a mixture of soy milk and Okara fine powder, and then the obtained Okara-containing tofu is squeezed and dehydrated into thin strips to form noodles, and then A method for producing soybean noodles containing okara, wherein the noodle-like body is heated by applying superheated steam at 200 to 650 ° C. after being immersed in an alkaline solution.   The method for producing soy noodles containing okara according to any one of claims 5 to 7, wherein the okara fine powder has an average particle size of 10 to 30 µm. The method for producing soybean noodles with okara according to any one of claims 5 to 8, wherein the alkaline solution is any one of an aqueous caustic soda solution, an aqueous sodium bicarbonate solution, or an aqueous kansui solution.